Sticky Buns With Butterscotch

Ingredients

• 3/4 Cup Milk
• 1 1/2 Tablespoons Active Dry Yeast
• 1/2 Cup Granulated Sugar
• 6 Tablespoons Unsalted Butter (Softened)
• 2 Large Eggs
• 4 1/2 Cups All-Purpose Flour
• 1 Teaspoon Kosher Salt
• 1 Cup Packed Light Brown Sugar
• 2 Teaspoons Cinnamon
• 1 Cup Pecan Halves
• 2 Tablespoons Unsalted Butter (Melted)



Sticky Whiskey Glaze

• 1/2 Cup Packed Dark Brown Sugar
• 6 Tablespoons Unsalted Butter
• 3 Tablespoons Scotch Whiskey
• 2 1/2 Tablespoons Sweetened Condensed Milk
• 2 Tablespoons Water
• 2 Tablespoons Crème Fraiche
• 1 1/2 Teaspoons Corn Syrup
• 1/4 Teaspoon Salt
• 1/8 Teaspoon Pure Vanilla Extract
• 1/8 Teaspoon Baking Powder
• 1/2 Cup Toasted Walnuts

Directions

1. Heat milk in a saucepan for 1 minute. Add yeast, 1 tablespoon granulated sugar and 2 tablespoons of milk in a cup and set aside until yeast blooms.
2. In the bowl of a stand mixer beat remaining milk, yeast mixture and melted butter for 1 minute. Whisk in eggs, one by one and beat well. Add flour and salt and continue mixing until well combined. Set it aside for 30 minutes.
3. Preheat the oven to 325 degrees. Grease a large sheet tray with cooking spray. Divide the dough into eight rolls and arrange on the sheet tray. Cover the tray and set it aside for 30 minutes. Bake for 25 to 30 minutes.
4. Mix brown sugar with cinnamon in a small bowl and set it aside. Spread a layer of the melted butter over the dough and sprinkle the cinnamon mix over the butter.
5. Meanwhile, toast pecans in a dry skillet for 10 minutes over medium-high. Let them cool and dice the nuts coarsely.
6. Combine all the glaze ingredients in a saucepan and bring to a boil. Reduce heat to simmer for 2 minutes until it slightly thickens. Turn the heat off and stir in salt, vanilla and baking powder.
7. Top each bun with prepared glaze and toasted pecans. Allow to cool for 20 minutes before serving.